Kai Kang Dang (Chicken Curry with Coconut Milk) Recipe

Ingredients <br>- ½ cup coconut milk <br>- 1 tablespoon red curry paste <br>- 1 pound skinless, boneless chicken breast, cut in bite-sized pieces <br>- 2 cups coconut milk <br>- 3 tablespoons fish sauce <br>- 1 tablespoon brown sugar <br>- ¾ cup bamboo shoots, drained <br>- 2 cups frozen mixed vegetables, thawed <br>- ½ red bell pepper, sliced <br>- ½ orange bell pepper, sliced <br>- ¾ cup fresh Thai basil leaves <br>- 2 tablespoons fresh lime juice <br><p></p>Directions <br>step 1: Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm. <br>

Ingredients
- ½ cup coconut milk
- 1 tablespoon red curry paste
- 1 pound skinless, boneless chicken breast, cut in bite-sized pieces
- 2 cups coconut milk
- 3 tablespoons fish sauce
- 1 tablespoon brown sugar
- ¾ cup bamboo shoots, drained
- 2 cups frozen mixed vegetables, thawed
- ½ red bell pepper, sliced
- ½ orange bell pepper, sliced
- ¾ cup fresh Thai basil leaves
- 2 tablespoons fresh lime juice

Directions
step 1: Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

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